Cabbage and Apple Pork Tenderloin
(Makes 6 Servings)
2 1/2 pound pork tenderloin roast
4 slices cooked diced bacon
1 medium diced onion
1 medium diced parsnip
1 stalk diced celery
2 cloves of minced garlic
1 finely crushed bay leaf
1/2 cup apple cider vinegar
1/4 cup gin
1 medium head shredded green or red cabbage
2 medium red delicious apples,cored,
                                           seeded and chopped
1 tablespoon sugar
1 tablespoon caraway seeds
1 tablespoon brown sugar
Cooking Instructions
In a hot dry 5 quart Healthy Life Dutch Oven on medium heat, sear the pork tenderloins on all sides, turning
every time the meat releases from the pan (estimated 15 minutes).
Add bacon, onion, parsley, celery around the tenderloin and sauté until slightly brown. Stir in bay leaf, vinegar,
and gin, and cook until liquid is reduced by about ½. Reduce the heat to medium low, add cabbage, apples, sugar
and caraway seeds and cover the pan with the vapor valve closed. After a moment spin the lid to form the water
barrier, and lower the temperature. If the cover spits moisture the heat is too high. Tiny bubbles of moisture
should appear along the rim, if this does not occur the heat is too low. Once you have reached the proper
temperature cook for 25 more minutes. Do not remove the cover, because that will extend the cooking time a
possibly cause the meal to burn.
To serve, cut the tenderloin into ½ inch slices. Place the cabbage and the apple mixture on a plate topped with a
slice of tenderloin and sprinkle with brown sugar. Serve with apple sauce on the side.

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